Commis 2 (Continental)

2/16/2026

The role involves executing food preparation and cooking tasks, ensuring proper plating and presentation according to standards, while maintaining kitchen cleanliness and adhering to food safety requirements. Responsibilities also include managing working station setup, checking staff mise en place, controlling portion sizes, and assisting the Chef de Partie.

Working Hours

40 hours/week

Company Size

10,001+ employees

Language

English

Visa Sponsorship

About The Company

We are Accor We are more than 290,000 hospitality experts placing people at the heart of what we do, creating emotion for our guests, and nurturing passion for service and achievement beyond limits. Building on the strength of our teams and of our fully integrated ecosystem of leading brands, personalized services & expert solutions, we break new ground to reimagine hospitality and inspire new ways to experience the world. We are dedicated to suit all desires and needs, and reinvent the guest experience every day with our 45 hotel brands across all segments- 5,600 properties around the world from luxury five-star palaces to smart economy hotels, exquisite residences to full-service resorts. Because we take care of millions of guests and each of our hotels is a world in itself, where every action counts. We strive to make positive impact both locally and globally, to ensure hospitality benefits not only the few, but all.

About the Role

Job Description

Food preparation and cooking, plating, presentation
Kitchen maintenance and cleaning, following food safety requirements
Maintaining and ordering stocks and supplies
Standards Meet and exceed customer and team member expectations.
communicates effectively with customers, co-workers, and supervisors
Demonstrates teamwork by cooperating and assisting co-workers as needed.
Adheres to hotel policies & procedures:
attends work on time as scheduled
follows hotel standards regarding personal hygiene
To report for duty punctually, wearing the correct uniform and name badge at all times.
Monitors and controls the cleanliness of the kitchen areas and equipment.
Makes sure that the correct ordering procedures are followed, and that every order is done through a captain order.
Prepares his working station and mise en place as per daily requirements and part stock lists.
Checks working set-up and mise-en-place of his assigned staff and monitors that the task is followed.
Controls portion size and presentation, before the dishes are handed over to the pass.
Makes full hand-over to the responsible supervisor of the following shift.
Is fully briefed on accident, fire, and evacuation procedures.
Carries out another duty assigned by the management.
Assists Chef de Partie in his duties.
Is fully instructed about Daily Specials and promotions, as well as the usual menu offer, including recipes.
To have knowledge about first aid.

Job-Category: Culinary

Job Type: Permanent

Job Schedule: Full-Time

Key Skills

Food PreparationCookingPlatingPresentationKitchen MaintenanceCleaningFood SafetyStock OrderingTeamworkCommunicationMise En PlacePortion ControlRecipe KnowledgeFirst Aid